Mushrooms Florentine

• 4 large portabella mushroom caps, washed (3-4-inch in diameter)
• 2 -3 tablespoons olive oil
• 14 teaspoon pepper
• 18 teaspoon cayenne pepper
• 10 ounces frozen creamed spinach, thawed
• 2 garlic cloves, minced
• 2 tablespoons minced onions
• salt, as needed
• 4 ounces shredded sharp cheddar cheese

1. In a small bowl, combine thawed spinach, garlic, minced onion, salt and cheese.
2. Set aside.
3. Brush mushroom caps lightly with olive oil; sprinkle with pepper, and cayenne.
4. Broil 6-8 inches from heat source, cap side up for about 6-8 minutes or until browned.
5. Turn caps over, fill each evenly with thawed spinach mixture.
6. Broil again for just a few minutes until lightly browned.

portabella mushroom caps, olive oil, pepper, cayenne pepper, garlic, onions, salt, cheddar cheese

Taken from www.food.com/recipe/mushrooms-florentine-150629 (may not work)